2015 was characterized by being an atypical year, with a cold and dry winter and Spring and Summer that were unusually hot and dry. Particularly relevant was the lack of rain throughout the greatest part of the vegetative cycle, at high temperatures between June and July. The climate provoked an anticipated vegetative cycle, around 1 to 2 weeks earlier than average. Oidium and Mildium did not have any impact on the quality and quantity produced. In comparison to the last decade, 2015 was the healthiest of all years. In the older vineyards we did not have hydric stress due to the capacity of older vines to find water. In the new vines, water was scarce, but there was no significant fall in production. Ripening and maturation was earlier this year. Harvest began in the second week of September. Picking happened in the most perfect weather and grape conditions.
Grape Origins: A blend of 7 grape varieties: Touriga Franca, Touriga Nacional, Sousão, Tinto Cão, Tinta Francisca, Tinta Roriz and Tinta Barroca.
Vinification and ageing: All the vineyards of Quinta das Brôlhas are divided into different plots and each plot is harvested by hand. The grapes are carefully selected by hand before crushing. They are then put into traditionalgranite stone “lagares”, destalked and then foot trodden for 1 to 3 days beforethe start of the fermentation. All the fermentation occurs in the same“lagares” with foot treading being made at night and the cap manually brokenduring the day, with the use of the also traditional “macacos”. After thefermentation the resulting wine was stored into small stainless steel tanks until the end of the malolactic fermentation. Ageing took place for 12 months in used 225 liter French oak barriques and 8 months in stainless steel tanks.
Bottling: July 2017, in 4.000 bottles (75cl).
Tasting notes: An explosion of different flavours, with dark red and purple colour. Very high concentration of mature dark red fruit aromas, black plums and black currant. Great balance, intense and velvety and a long and fruity finish.
Alcohol: 13,80% vol
Total acidity: 5,40 g/l Volatile acidity: 0,50 g/l
Total SO2: 144,0 mg/l Total sugars: < 0,6 g/l